Hearty Vegetable Lasagna Soup

5 from 6 votes

This vegetable lasagna soup eats like a meal! It's full of cheese-y noodle-y goodness, zucchini, bell peppers, and spinach.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American, Italian, Vegetarian

Servings: servings

2 TBSP olive oil
1 yellow onion, diced
1 small zucchini, diced (about 1 cup)
Sea salt and cracked pepper, to taste
1 red bell pepper, diced You could use any color bell pepper, but I prefer red for the sweetness!
2 cups baby spinach, ribboned or roughly chopped
4 garlic cloves, minced
2 TBSP tomato paste
24 oz marinara (3 cups) Homemade (see notes) or store-bought is fine
14 oz can of diced tomatoes
1/4 tsp chili flakes
2 TBSP fresh parsley, chopped If using dried parsley, measure out to 2 tsp
1 tsp Italian seasoning
6 cups vegetable broth
4 oz trumpet noodles (about 2 cups) or 8 lasagna noodles, broken up into pieces

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, zucchini, and red bell peppers, and let them sauté for about 5-7 minutes, stirring every few minutes.
Add in the marinara, tomatoes, spices, and broth, and bring the soup to a boil. Once boiling, throw in the spinach and the noodles. Bring the heat down to low and let the soup simmer for about 15 minutes, or until the noodles are cooked. Give the soup a stir every once in a while to keep the noodles from sticking together.
As the soup simmers, make the cheese mixture by placing the ricotta, mozzarella, and parmesan into a small blender or food processor. Add a tablespoon of milk and blend. Check the consistency, and keep adding milk by the tablespoon until you have yourself a smooth texture.
Once the noodles are fully cooked, the soup is ready to serve. Ladle servings into bowls and top each with a generous dollop of the cheese mixture. Garnish with fresh basil and a pinch or two of chili flakes for an extra kick.